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Meatloaf Cupcakes With Mashed Potato Frosting

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Ingredients

Adjust Servings:
1.3,1 lb 93% lean ground turkey lb about 2 medium yukon gold potatoes peeled and cubed
1,2 cup grated zucchini all moisture squeezed dry with paper towel large garlic cloves peeled and halved
2,2 tbsp onion minced tbsp fat free sour cream
1/2,2 cup seasoned breadcrumbs tbsp fat free chicken broth
1/4,1 cup ketchup tbsp skim milk
1,1/2 egg tbsp light butter
1 tsp kosher salt kosher salt to taste
dash of fresh ground pepper
2 tbsp fresh thyme

Nutritional information

Calories
Carbohydrates
24.5g
Protein
18.1g
Fat
8.5g
Saturated Fat
2g
Cholesterol
88mg
Sodium
560.1mg
Fiber
2.5g
Sugar
4.2g
Blue Smart Points
7
Green Smart Points
Purple Smart Points
Points +

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Meatloaf Cupcakes With Mashed Potato Frosting

Features:
    Cuisine:

    What can be cuter than mini turkey meatloaf cupcakes topped with skinny mashed potato frosting. A family friendly meal everyone will love (and no one will guess there are vegetables hiding in the meatloaf)!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    We love turkey meatloaf, its a staple in our home. This is a fun twist on our Classic Turkey Meatloaf Recipe. If you like meatloaf as much as I do, you might also enjoy this Cheese Stuffed Turkey Meatloaf or this Bacon Topped BBQ Turkey Meatloaf.,Since my turkey burgers with zucchini are such a smashing success, I decided to make these with shredded zucchini. The mashed potato frosting is basically my skinny garlic mashed potatoes made with fresh thyme which really compliments the meatloaf.,I highly recommend using double metal liners, they hold up well with the meat, and if you want to re-heat leftovers, you can simply take the metal part off and pop them in the microwave. Another thing I should mention, I made these in the afternoon because I wanted good light for the shot. For dinner I threw them back into the oven to heat up and the potatoes had beautiful golden edges that actually looked intentional, so this would be a great meal to make ahead and re-heat later for those of you who are pressed for time.


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    Steps

    1
    Done

    Cover and Reduce Heat; Simmer For 20 Minutes or Until Potatoes Are Tender

    2
    Done

    Drain and Return Potatoes and Garlic to Pan. Add Sour Cream and Remaining Ingredients.

    3
    Done

    Using a Masher or Blender, Mash Until Smooth.

    4
    Done

    Season With Salt and Pepper to Taste.

    5
    Done

    Meanwhile, Preheat the Oven to 350.

    6
    Done

    Line a Muffin Tin With Foil Liners.

    7
    Done

    in a Large Bowl, Mix the Turkey, Zucchini, Onion, Breadcrumbs, Ketchup, Egg, and Salt.

    8
    Done

    Place Meatloaf Mixture Into Muffin Tins Filling Them to the Top, Making Sure They Are Flat at the Top.

    9
    Done

    Bake Uncovered For 18-20 Minutes or Until Cooked Through.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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